safranal

herbal terpenoid

Found in 19 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

2D Lewis Structure

Formula: C10H14O
Molecular weight: 150.22 g/mol
PubChem CID: 61041 — full record on PubChem

Properties

Odor description: saffron, herbal, spicy, phenolic, sweet
Odor threshold — in a food matrix: 5.3 ppb – 107 ppb median 56.2 ppb · 2 published values · see all 2 with sources
Volatility: medium
CAS number: 116-26-7
Retention index: 1196

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

How this molecule is described

Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.

Descriptions on file

Ordered by how many independent descriptor streams give each wording, then by how often it appears. The bar is still replication — one source copied onto many ingredients scores high there — so the two can disagree.

herb, sweet Flavornet Cas, Flavornet Name, Flavordb Odor Column 3 sources agree

—

fresh, herb, herbal, metallic, phenolic, rosemary, spicy, sweet, tobacco FlavorDB 2.0

woody, medicinal, phenolic, spicy and camphoraceous with a fruity herbal nuance FlavorDB 2.0

saffron, herbal, spicy, phenolic, sweet shown above Llm Adjudicated

—

Bars are the share of ingredient records carrying each description. High agreement means the sources replicate each other — not necessarily that they are right.

Published thresholds

2 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

In a food matrix

5.3 ppb – 107 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
5.3 ppb	water (food: unknown)	Literature corpus	33987543, 37805450, 40366211 +2
107 ppb	water (food: honey)	Literature corpus	33987543, 37805450, 40366211 +2

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Where you'd actually smell it

Odor Activity Value = measured concentration ÷ odor threshold (56.175 ppb, the engine's canonical value — see the 2 published values). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
saffron	1000.0	17.8 ⚡	—
honey	121.0	2.15	—

Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).

Found in

Measured impact first, then profile share

Every ingredient known to contain safranal. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of safranal in it. Full concentrations are in the OAV table above.

267 cmpds

364 cmpds

16 cmpds

36 cmpds